The Best Healthy Gingerbread Muffins

What you’ll need to make them

These healthy gingerbread muffins use simple, wholesome ingredients that give them the perfect amount of sweetness. They’re tender, fluffy and absolutely delicious. Here’s what you’ll need to make them:

• Flour: we’re using whole wheat pastry flour to give these healthy gingerbread muffins a dose of whole grains while keeping them nice and soft.
• Spices: you’ll need cinnamon, ground ginger, ground allspice (or cloves) and a pinch of salt for the perfect flavor.
• Sweeteners: these healthy gingerbread muffins are sweetened with a bit of pure maple syrup and blackstrap molasses.
• Wet ingredients: you’ll need an egg, a little plain greek yogurt, milk (I prefer unsweetened vanilla almond milk) and coconut oil to give these muffins the perfect amount of moisture.
• Baking staples: you’ll also need baking soda and vanilla extract.
• Topping: I love sprinkling coarse sugar or sparkling sugar on top for a pretty, festive look!

Optional ingredient swaps

Need to make some changes? Here’s what I recommend:

• Instead of whole wheat pastry flour, you can also use white whole wheat flour or half whole wheat and half all purpose flour. I would not suggest making these healthy gingerbread muffins with gluten free flour as the texture will be much different.
• Feel free to make these muffins vegan by using a flax egg instead of an egg. Be sure to also use a dairy free yogurt in place of the plain greek yogurt.
• Instead of coconut oil, feel free to use a bit of melted butter.

Healthy gingerbread muffins in 4 easy steps

1. Prep your tin. Preheat your oven to 350 degrees F and line your muffin tin with muffin liners. I also highly recommend spraying the inside of the liners so that your muffins don’t stick.
2. Mix the dry. Add all of your dry ingredients to a bowl and whisk until they’re combines.
3. Mix the wet & combine. Add all of your wet ingredients (except the coconut oil!) to a separate bowl and mix until smooth. Then add your dry ingredients, mix until just combined, and fold in the coconut oil last.
4. Divide and bake! Lastly, add your gingerbread muffin batter to your prepared muffin tin, sprinkle with sugar, bake & enjoy!

Pro tips

• Follow the recipe. The best way to ensure the success of these easy, healthy gingerbread muffins is to follow the recipe and use the exact ingredients as written (unless I note specific substitutes).
• Make sure your egg & coconut oil are at room temperature. If your egg is too cold or coconut oil is too hot you risk them coagulating. To bring your egg to room temp, simply place them in a bowl of warm water for 3-5 minutes before you use it.
• Do not overmix the batter. If you overmix batter you’ll end up with gingerbread muffins that are more dense and gummy instead of fluffy and soft.
• Use fresh baking soda. If your baking soda is older than 3 months, I suggest grabbing a new one for best baking results.

Storing & freezing tips

To store: let the gingerbread muffins cool completely and then store these muffins in an airtight container at room temp for up to 4-5 days. If you find that your fresh baked goods tend to get soggy at room temp, simply store the muffins with a paper towel in the container.

To freeze: These healthy gingerbread muffins are freezer-friendly! Simply wrap muffins individually in freezer-safe bags or store them in a large freezer bag for up to 3 months. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.

The healthy gingerbread muffins are wonderful for anyone who LOVES all things gingerbread or even molasses ginger cookies. They would be lovely to bake up on Christmas morning, or anytime you need a treat. I love them the most with a cup of coffee.

More gingerbread recipes to try

Fluffy Gingerbread Pancakes

One Bowl Gluten Free Gingerbread Snacking Cake

Orange Gingerbread Swirl Loaf

Incredible Gingerbread Oatmeal Cream Pies

The Cutest Paleo Gingerbread Cookies